Region: Spain, Catalunya, Tarragona, Montsant
Showing a bit of an aged profile, notes of graphite and shoe polish over a core of ripe red and black berries and a pinch of spices.
The grapes come from a six-acre vineyard that is owned by chefs Gerald Hirigoyen (Piperade & Bocadillos), Laurent Manrique (Millesime & Café de la Presse), Sylvain Portay (formerly with Alain Ducasse) and Master Sommelier Emmanuel Kemiji (Miura Vineyards). Made up entirely of 25-year old Grenache (Garnatxa in Catalan) vines, the soil is a mixture of clay and licorella (the local name for a soft-type of slate). The yields are cut back to a miserly one and a quarter tons to the acre as is typical of the best vineyards of this region.